Soup

Cream of cauliflower-broccoli-leek and chicken soup (2 cup serving) is for Soup.

Cream of cauliflower-broccoli-leek and chicken soup (2 cup serving) takes 20 minutes to prepare.

Cream of cauliflower-broccoli-leek and chicken soup (2 cup serving) takes 390 minutes to cook.

Cream of cauliflower-broccoli-leek and chicken soup (2 cup serving) makes 8 servings.

The ingredients for Cream of cauliflower-broccoli-leek and chicken soup (2 cup serving) are:

Organic ingredients are best in this!
1 pound ground turkey thighs
1 head cauliflower, washed and somewhat chopped [large pieces okay]
1 bunch broccoli, washed and somewhat chopped [large pieces okay]
2 medium-large carrots, washed and coarsely chopped
3 cloves garlic, finely minced
2 large leeks, thoroughly washed, coarsely chopped [I used about 2/3 of green and all of white]
2 ounces Reggio cheese rinds
2 1/2 cartons (Total 10 cups) chicken broth [works fine to use one kind; nutritional info differed for the two brands I had on hand, so listed separately above]
1 can (15 ounce) Carnation low-fat evaporated milk

Here is how you make Cream of cauliflower-broccoli-leek and chicken soup (2 cup serving):

Saute ground turkey in non-stick skillet until no longer pink. Add to 6 quart crock pot. Add all chopped vegetables. Pour chicken broth over all and stir. Cook on high for 6 hours, until all vegetables are very soft. When done, blend in short bursts, using handheld immersion blender until desired consistency.Add one can (13 ounces) evaporated milk and cheese rinds. Reset crock-pot to high for 30 minutes. Stir thoroughly to blend well. Serve.Made about 16 cups, I think. So, probably 8 two-cup servings.Number of Servings: 8Recipe submitted by SparkPeople user CSMNETC.

The nutritional information for Cream of cauliflower-broccoli-leek and chicken soup (2 cup serving) is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 214.9

• Total Fat: 6.0 g
• Cholesterol: 40.1 mg
• Sodium: 872.2 mg
• Total Carbs: 22.2 g
• Dietary Fiber: 5.8 g
• Protein: 20.3 g